Have you tried this Festive Fall Baking Pan?
Recently I got this beautiful pumpkin bundt pan from Nordic Ware and I had to try it out. What better pan to bake a Pumpkin Spice Bundt cake in, than in a pumpkin shaped pan!
It made the prettiest pumpkin shaped cake! Just make a pumpkin cake recipe and divide the batter between both halves of the pan. Bake, and slice off the domes until the bottoms are flat. Spread frosting in between to make the halves stick together. You can make your frosting, but I used a pre-made can frosting. It was much easier to do that since u=you need so little. Just enough to hold the two halves together.
I topped it with a thick vanilla glaze and a marshmallow fondant stem and leaf. The stem and leaf is optional. It just makes the cake prettier. You can buy pre-made fondant from any cake decorating store or from a craft store like Michael’s. I decided to make my own out of marshmallows! Just melt the marshmallows with a little water and add powdered sugar to it. It becomes a dough at this point. knead the fondant, add color and shape into a stem and cut out a leaf shape.
Perfect for Fall!
Pumpkin Spice Bundt Cake
Ingredients
Cake
- 1 cup oil
- 1 cup light brown sugar
- 2/3 cup granulated sugar
- 1 15 oz can pumpkin
- 3 tsp pumpkin pie spice
- 3 large eggs
- 2 tsp vanilla
- 2 3/4 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup buttermilk
- 1/2 cup vanilla frosting
Vanilla Glaze
- 2 cups powdered sugar
- 1-2 tbsp milk
- 1 tsp vanilla
Fondant Stem & Leaf
- 1/2 cup mini marshmallows
- 1/2 tsp water
- 1 cup powdered sugar
- vegetable shortening
Instructions
- Butter and flour both sides of the pumpkin baking pan. Set aside. Pre-heat oven to 350. In a stand mixer, add brown and white sugars and oil. Mix. Add eggs, pumpkin and vanilla. Mix again. Add dry ingredients. Mix. Add in buttermilk and incorporate into the batter. Divide batter between both sides of the pans. Bake for 50-60 minutes or until browned and the center does not look wet. Cool on a wire rack. Slice the domes off the cakes so that the bottoms are flat. Spread the 1/2 cup vanilla frosting on one side and top with the other half of the cake to make the pumpkin shape. Mix ingredients for glaze. If it is too thin, add a bit more powdered sugar. Pour on top of the cake using a tablespoon.Add marshmallows and water to a microwave safe bowl. Microwave for about 30-40 seconds. Remove and mix with a spoon until marshmallows are melted. Add powdered sugar and mix again. Use the shortening to grease your hands. Knead the fondant on a cutting board. Add more powdered sugar if it’s too sticky. Separate the fondant in half. Add green food coloring to both. Set aside one. Add a little brown and red coloring to the other half until you get a color that looks like a stem. Shape the stem into a cylinder. And add it to the top of the pumpkin. Roll out the other half of fondant that is green. Use a leaf cookie cutter or plunger to cut out a leaf. Add it next to the stem.
